•2 teaspoons of sugar
•2 cups of warm unflavored milk of choice
•1 and a half cups of super fine or Asian white rice flour
•Half a cup of Asian sweet rice flower (also called glutinous rice flour)
•3/4 cup potato starch (not flour)
•1/2 tapioca starch/flour
•3 teaspoons xanthan gum
•1 1/2 teaspoons kosher or fine sea salt
•1 table spoon baking powder
• 2 large eggs
•1/4 cup butter
•1/4 cup of honey
•1 teaspoons of apple cider vinegar
*1. Combine yeast, sugar, and warm milk in a small bowl and whisk. Let sit for 6-8 min.
*2. Combine flower, starches, xanthan gun, salt and baking powder in the bowl and mix for 30 minutes.
*3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar and mix for 3 minutes.
*4. Preheat oven to 375'F. Spray muffin pans with non stick spray. Scoop out into the muffin pans and cover with a towel and place in a warm place, let rise for 35 minutes.
*5. Beat one egg in with a teaspoon of water and brush on top of dough
*6. Bake for 17 to 18 minutes until golden brown.
(125 calories, 3G total fat, 2g saturated fat, 0g trans fat, 33mg cholesterol, 227mg sodium, 22g carbohydrate, 1g fiber, 3G protein.)
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